WineForGood food pairing suggestions

Recipes by Bridget Witsell
"Bridget’s Recipe Corner" – Highlands Wine Seller, Highlands Ranch, CO.

Good Red Napa Valley 2005 Pairing:
Braised/Slow-Roasted Beef with Vegetables

Ingredients:
2 lb. rump roast
1/2 lb. Portobello mushrooms, sliced
2 shallots, minced
1 yellow onion, sliced
1/2 - 3/4 c. flour
seasonings for meat
1 1/2 c. French bread stuffing cubes
1-2 cans beef broth
1-2 T. beef base stock, jar
freshly ground pepper, to taste
olive oil
butter
3/4 c. Gruyere cheese, shredded

Method:
Preheat oven to 225°. Using cooking spray, grease large baking dish. Layer bread/stuffing in the bottom of baking dish. Trim fat from roast and slice beef into 3/4" pieces. Season well and thoroughly dredge in flour. Meanwhile, heat olive oil and butter in large skillet. Working in batches, brown meat on both sides. When browned, layer meat on top of the stuffing. When all meat is slightly browned, add 1-2 T. more olive oil and 1 T. butter to skillet. When hot, add onions and shallots, stirring well, scraping drippings from the pan. When the onions are soft, add the mushrooms, stirring well again. Cook for approximately 4-5 more minutes then add 1/2 c. broth and beef base. Continue cooking, adding additional broth and 2 T. flour. Sauce will begin to thicken. Add remaining broth. Spoon thickened sauce over meat. Sprinkle with grated cheese and cover tightly with foil. Place in oven and cook approximately 5-6 hours.

Good White 2007 Pairing:
Moroccan Chicken with Couscous

Ingredients:
8 boneless, skinless chicken breasts 1/4 c. flour
1 onion, finely chopped
1 1lb. butternut squash, peeled, seeded, cut into 3/4-inch pieces
1/2 t. ground cinnamon
1/2 t. ground cumin
1/4 t. saffron threads
2 T. honey
4 oz. raisins or prunes, if desired
2-3 T. olive oil
2 c. chicken stock or canned low-sodium chicken broth
Freshly chopped cilantro, if desired

Method:
Heat 2 T. olive oil in heavy large skillet or Dutch Oven. Season chicken with salt & pepper and dredge in flour. Add to heated pan and brown approximately 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from pan. In same large pan, heat 1 T. olive oil then add onions, reduce heat to medium and saute until very tender and beginning to brown (approx. 8 minutes). Add squash and stir approximately two minutes. Add cinnamon, cumin and saffron. Stir until fragrant, about 30 seconds. Add stock/broth and bring to boil, be certain to scrape up browned bits. Add chicken with any drippings, raisins or prunes and honey. Cover pan and simmer until chicken is cooked through, occasionally turning, about 25-30 minutes. Uncover and boil until liquid thickens to desired consistency. Add salt and pepper, if desired and garnish with cilantro. Serve dish with couscous, either plain or a more "jazzy" version made with sautéed, grated carrots, sliced mushrooms, garlic and a teaspoon of freshly chopped dill.